“La Furia Roja” cocktail with Sherry and Amaretto

About the “La Furia Roja” cocktail

I’m a big fan of martinis and I love getting lost down the martini worm hole. It’s fun to scour old books for variations I haven’t tried. I saw two opportunities to play on that here. First I love the use of sherry in martinis and the seemingly odd split base of a brandy and gin that I wanted to do. Which works too well. Phylloxera may have been a nasty little bugger but it opened the door to this interesting splitting with fabulous results. I used Manzanilla because of its salinity, Sweet Vermut adds depth and the Creme de Noyeau rounds it out with a dash of nutty sweetness. The Brandy de Jerez and Gin work well in a balance of raisin and caramel to oregano and slight juniper. The Gin I chose is from Spain and made with a grape base. I named the drink after a nickname for the Spanish national soccer team. To highlight what can be accomplished when all parts work in harmony.

INGREDIENTS

• 1 oz Lustau Brandy de Jerez Solera Reserva
• 1 oz Mahon Gin
• .5 oz Lustau Papirusa Manzanilla
• .5 oz Lustau Sweet Vermut Rojo
• .25 oz Tempus Fugit Creme de Noyaux

Recipe

• Add all ingredients to a mixing glass with ice.
• Stir to proper dilution.
• Strain into a chilled cocktail glass.
• Express the oils of a lemon peel and garnish with the peel.

What is the perfect class for “La Furia Roja” cocktail? Coupe or cocktail glass

Who invented the “La Furia Roja” cocktail? Phillip Childers